Sprinkled Brownie Pops

• 1 cup (2 sticks) unsalted butter
• 2 1/4 cups sugar
• 4 large eggs
• 1 1/4 cups cocoa powder
• 1 tablespoon espresso powder
• 2 tablespoons hot water
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon espresso powder, optional
• 1 tablespoon vanilla extract
• 1 1/2 cups all-purpose flour
• 2 cups semi-sweet chocolate chips
• 1/4 cup sprinkles

For the topping:

• 2 cups of semi-sweet chocolate chips
• 2 tablespoons + 2 teaspoons shortening
• Sprinkles
• 24 lollipop sticks

For the brownies:

1. Pre-heat the oven to 350 degrees prepare a 9×13 baking dish with non-stick spray and parchment.
2. In a microwave safe bowl, melt chocolate chips in 20 second increments. Once melted, set aside to cool.
3. In a small cup, combine espresso powder with the hot water. Set aside.
4. In small saucepan over low heat, melt butter. Once melted, stir in sugar and continue cooking for 1-2 minutes, stirring constantly. DO NOT let the sugar boil.
5. Pour butter mixture into a bowl with an electric mixer fitted with the paddle attachment and slowly beat in coca powder, salt, baking powder, and vanilla extract. Mix until just combined.
6. Add the espresso/water mixture and the melted chocolate. Mix until combined.
7. On a slow speed, add the eggs in one at a time.
8. Stir in flour and sprinkles until just combined.
9. Spread batter evenly into the prepared pan.
10. Bake for 30-35 minutes or until a toothpick comes out clean.
11. Set on a wire rack to cool.
12. Once they are cool, take them out of the pan, and use a knife to cut the brownies into 2 x 2″ squares.

1. In a microwave safe bowl, melt chocolate and shortening together in 20 second increments.
2. Once melted, dip a lollipop stick into the chocolate and then into the brownie.
3. Dip brownie into the chocolate and immediately add sprinkles.